Chickpea Sundal is a popular snack from South India. Often served as prasadam in temples and made during Navrarti.
Healthy, protein packed and low fat snack.
What is Sundal?
Sundal is a traditional South Indian dish made with cooked lentils, green chili, coconut and a tempering of mustard seeds and hing.
It is a very common neivedyam made during festivals. It is also served as a prasadam at the temples.
While making sundal is popular during festive season, don’t just restrict them for festivals. You can enjoy them as a evening snack or as a part of a meal.
Ingredient note:
Chickpeas– I used dry chickpeas, which is soaked over night and cooked it in the instant pot.
Coconut– fresh or frozen grated coconut can be used
Green chili– small Indian style green chili are used
Cooking chickpeas in the instant pot –
Wash 1 cup of dry chickpeas in plenty of water. Soak it over night or atleast 8 hours.
Drain the water, add fresh water which covers two inches above the chick peas. Add ¾ teaspoon of salt and cook them in the instant pot pressure cooker/manual mode for 20 minute. Let the pressure release naturally.
Step by Step Photo Instructions:
1 & 2 – While the chickpeas are cooking, to a mortar add green chili and coconut and coarsely grind them.
3 – In a large skillet heat oil and add the mustard seeds. Once the mustard pops add chana dal and cumin seeds. cook for 30 seconds. Add dry red chili, curry leaves and hing. Saute for 15 seconds.
4 – Add the cooked chickpeas, salt and green chili coconut paste. Mix it well and close the lid. Cook for 5-7 minutes.
5 & 6 – Finally add some lemon juice and chopped coriander leaves. Mix it well.
Serve Chickpeas sundal as a snack or as part of meal or as prasadam for Navratri.
MORE SUNDAL RECIPES –
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Drain the water and rinse the chickpeas and use it in the recipe.
Pro tip:
Make a big batch of cooked chickpeas and store them in the freezer in one layer. Use them as needed. Just soak the required amount of chickpeas in water for few minutes. drain and use as needed.
If you tried this recipe, don’t forget to give a star rating below.
For more recipes and to see what’s cooking in my kitchen, follow me on Facebook, Pinterest and Instagram.
This recipe was originally posted on Oct 2012. I have republished it with new images and more info.
Chickpeas Sundal | Chana sundal
Equipment
- pressure cooker or instant pot
Ingredients
- 3 cups cooked chickpeas
- 2 green chili
- 2 tbsp coconut
- 1 spring curry leaves
- 3 tsps oil
- ½ tsp mustard seeds
- 1 tsp chana dal optional
- ½ tsp cumin seeds
- 1 dry red chili
- pinch of hing (asafoetida)
- salt to taste
- lemon juice to taste
- 1 tbsp finely chopped coriander leaves
Instructions
Cooking chickpeas in the instant pot –
- Wash 1 cup of dry chickpeas in plenty of water. Soak it over night or atleast 8 hours.
- Drain the water, add fresh water which covers two inches above the chick peas. Add ¾ teaspoon of salt and cook them in the pressure cooker/manual mode for 20 minute. Let the pressure release naturally. Drain the water and use them as needed.
- Use 3 cups of the cooked chickpeas in this recipe. The rest can be freezed or used in salads or curries.
Making Sundal –
- While the chickpeas are cooking, to a mortar add chopped green chili and coconut and coarsely grind them.
- In a large skillet heat oil and add the mustard seeds. Once the mustard pops add chana dal and cumin seeds. cook for 30 seconds.
- Add dry red chili, curry leaves and hing. Saute for 15 seconds.
- Add the cooked chickpeas, salt and green chili coconut paste. Mix it well and close the lid.
- In low-medium flame, cook for five minutes.
- Finally add some lemon juice and chopped coriander leaves.
Subhie Arun
inviting..
happy to follow u…
Madhavi
Thanks for stopping bye Subhie. Did see your blog just now. Would be happy to follow u.
Chitra
i too posted one similarly 🙂
Madhavi
Yaah, I just saw it. Very nice!